Creamy Cashew Indian Chicken Curry

• Gluten free

• Meat

  • 2 lbs Chicken breasts, boneless skinless

• Produce

  • 1/2 tsp Coriander
  • 1/2 tsp Garlic powder
  • 2 Tomatoes, medium
  • 1 White onion

• Canned Goods

  • 1 (14 ounce can Coconut milk, unsweetened

• Baking & Spices

  • 5 tsp Curry powder
  • 2 1/2 tsp Garam masala
  • 1/8 tsp Red pepper flakes
  • 1/4 tsp Salt
  • 2 tsp Sugar
  • 1 tsp Turmeric

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Nuts & Seeds

  • 1 cup Cashews, raw

• Dairy

  • 1/2 cup Greek yogurt, plain

• Liquids

  • 1/2 cup Water

Found on thewanderlustkitchen.com

Description

Ingredients

• 2 pounds boneless, skinless chicken breasts, pounded to 1/2 thickness
• 2 teaspoons curry powder
• 2 teaspoons garam masala
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil
• 1 white onion, halved
• 2 medium tomatoes, halved
• 1 tablespoon vegetable oil
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon coriander
• 1/2 teaspoon garam masala
• 1/2 teaspoon garlic powder
• 1/8 teaspoon red pepper flakes
• 2 teaspoons sugar
• 1 cup raw cashews
• 1/2 cup water
• 1 (14 ounce) can unsweetened coconut milk
• 1/2 cup plain Greek yogurt (NOT nonfat!)

Directions

• Place the chicken, 2 teaspoons curry powder, 2 teaspoons garam masala, 1/4 teaspoon salt, and 2 tablespoons vegetable oil in a zipper-close bag. Press out the excess air, seal the bag, and massage the spices into the chicken.
• Heat a grill pan over medium-high heat; once hot, place the chicken breasts on the pan. Cook 6-8 minutes per side until golden brown and cooked through. Transfer to a cutting board and cut into bite-sized pieces.
• While the chicken is cooking, place the onion and tomato in the bowl of a blender and process until pureed. Heat 1 tablespoon of vegetable oil in a large saucepan over medium heat, then add the onion-tomato mixture and allow to simmer for 5 minutes. Stir in the spices and sugar.
• Place the cashews and water into the same blender bowl and puree. Transfer the mixture to the saucepan, and add the coconut milk and yogurt. Simmer for an additional 5 minutes over medium.
• Turn the heat down to low and add the cooked chicken pieces. Simmer for 5 minutes until warmed through.
• Serve with basmati rice and warm naan bread.